Optional: Cayenne pepper added (to taste) at the end, if you like hot enchilada sauce

Instructions:

1. Place all ingredients into blender** and blend on high until smooth. Pour into a 3- or 4-quart sauce pan. Or, place ingredients into a 4-quart sauce pan (no heat) and blend with an immersion blender (stick blender) until smooth.

2. Heat mixture in sauce pan over medium heat, whisking frequently, until mixture thickens and boils. Let boil for 30 seconds, then remove from heat. Cool. Taste, and whisk in some cayenne pepper if you want a hotter sauce.

*You can use 8 ounces of tomato sauce + 1 cup water instead of the can of diced tomatoes. In that case, skip Step 1, put all ingredients into a 3- or 4-quart pan, and whisk briskly (no heat) until smooth. Then, proceed with Step 2.

**If you have a high-powered blender, like a Vitamix, this recipe can be made start-to-finish in the blender. Just put ingredients in the blender and blend on high until very hot and thick (7-8 minutes).

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Tammy's Review:

This recipe makes a delicious, mild enchilada sauce. (Just add cayenne if you want it hot!) So easy and so much better than canned enchilada sauce from the store!

Comments

I make a similar recipe for a particular enchilada (beef and garlic) and it is sooo good! I think it calls for beef bullion/broth & I use tomato sauce. I never really measure, but I think next time I will use yours and see if I like it better! :) Esp. with the fresh tomatoes!